Description
Certified organically grown Cabernet Sauvignon from isolated 'Los Guindos' ('The sour cherries') vineyard. Grapes are destemmed and crushed. Fermentation occurs in clay amphora of 700l with native yeasts. Following 35 day maceration the wine is pressed and returned to amphora where it ages for 9 months. Wine is bottled without filtration or any added sulfur. 1,900 bottles produced.